Sure, you’ll want to add a side of kielbasa for this fine Autumn meal, but this low carb roasted wonder will make you beg for more. Like my friend’s husband does. He has diabetes and he finds this recipe a winner.
1 large head of cauliflower
2 tablespoons extra virgin olive oil
2 cloves garlic, smashed
½ teaspoon sage
½ teaspoon thyme
1/2 teaspoon sea salt
¼ teaspoon cracked black pepper
2 tablespoons soft butter
½ cup Panko bread crumbs
4 tablespoons reggiano parmigiano
Preheat oven to 400 F. Spray an 8 x 10 baking pan with nonstick cooking spray.
Break cauliflower into large florets. Stir together oil, garlic and seasonings.
Add cauliflower to pan and stir with seasonings to coat.
Bake uncovered for 15 minutes, stirring once half way through. Meanwhile,
Melt butter in small skillet and add breadcrumbs. Cook and stir until golden brown, about 2 minutes. Sprinkle bread crumbs and parmesan cheese over cauliflower and bake until golden brown, about 5 minutes. Serve hot.